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Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Yesterday I attended a Workshop on European Desserts by Chef Vivek Kadam at Grand Hyatt, Mumbai. I am posting the recipes that I learnt during this workshop for you. Even though I could not taste some of them due to egg and alcoholic contents, the recipes were awesome.

















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CHOCOLATE CHEESE LOLLIPOPS
Ingredients:
500 gm Baked Cheese Cake
10 gm Orange Zest
30 ml Irish Cream
150 gms Dark Chocolate
200 gms Hazelnut Craoquant or Chocolate Nibs
250 gms  Dark Chocolate
50 gms Cocoa Butter

Method:
Take the ready baked Cheese Cake, beat the cake along with the melted dark chocolate. 
Roll the mixture like pipe and keep in the freeze for around 30 to 45 minutes
Take it out from the Freeze and cut it into small pipes.
Dip the small pipes in ready crystallized chocolate.
Finally coat it with Hazelnut Craoquant. 
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MOHR IM HEMD

Ingredients:
180 gms Cooking Chocolate
200 gms Butter
70 gms Sugar
240 gms Egg Yolks
140 gms Almond Powder
40 gms Flour (All purpose flour)
300 gms Egg White
130 gms Sugar

Method:
Beat the butter and Sugar together in a mixing bowl.
Keep on adding the egg yolks.
Once it turns fluffy enough, add the melted chocolate.
Mix this mixture along with the Almond Powder (Do not over mix)
Whip the egg white and sugar and fold this meringue into chocolate mix.
Pour it into desired baking mould
Bake it at 190 degree for 35 minutes (Water Bath)

Notes:
In the above recipe, as per the Chef, the Egg Yolks and Egg White can be replaced with 160 to 180 gms of Condensed Milk
Water bath is a technique where baking moulds are placed in a tray containing water. (Similar to caramel pudding)
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PATE DE FRUIT

Ingredients:
1 Litre Frozen Fruit Puree
750 gms Castor Sugar
200 gms Glucose
25 gm Pectin + 50 gm Castor Sugar
15 ml Lemon Juice
15 ml Water

Method:
Boil the Fruit Puree along with Sugar and Glucose together.
After one boil, mix in Pectin and Sugar mixture
Once the Pectin,  the mixture should be stirred continuously in order to avoid formation of lumps.
Boil till 107 degrees

Add the lemon Juice and Water
Set it in desired Silicon Mould
Roll in the Castor Sugar and serve.

Notes:
In the above recipe, Fruit Puree can be substituted with Fresh Fruit Pulp
The Glucose is used to give elasticity to the dessert. 
Wet your hands before touching Glucose as it sticks to your hands
Pectin is a Binding agent. It can be substituted with Agar Agar or Gelatin

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STRAWBERRY CONFIT, CHAMPAGNE JELLY VERINNE

Ingredients:
For Strawberry Confit
500 gms Fresh Strawberries 
10 gms Fresh Thyme
200 gms Sugar
5 gms Cinnamon Stick
10 gms Corn Starch

For Champagne Jelly:
750 ml Champagne
16 gms Sugar
Vanilla Pods
15 gms Gelatin Leaves

For Mascarpone Cream:
500 gms Mascarpone Cheese
6 Egg Yolks
200 gms Sugar
25 ml Grand Mariner Liquour
400 gms Whipped Cream

Method:
To make Strawberry confit:
Cut the Strawberries in to 4 slices each. 
In a sauce pan add Sugar, Strawberry, Thyme and Cinnamon & marinate.
Cook the berries until mixture thickens
Remove from the heat the allow it to reach at room temperature.

To make Champagne Jelly
Mix the Champagne with Sugar and seeds in the Vanilla Pods.
Add the soaked Gelatin and set the mixture in small tray
Keep inside the refrigerator to set.

To make Mascarpone Cream
Cook the egg Yolks with Pate de bombe method.
Mix with the Mascarpone Cheese and Grand Mariner
Finely fold the whipped Cream
Serve in a glass

Notes:
Pate de bombe method as explained by the Chef is a method where raw egg yolks are cooked by adding hot Sugar Syrup and mixing it continuously.
The use of Liquor may be avoided
The Thyme can be substituted with Mint also
The Cinnamon sticks can be replaced with Star Anise or Cloves
The Chef has also suggested a substitute for Champagne Jelly which can be made by using 
1 litre of any Fruit Puree, 200 gms Sugar, 10-20 gms Liquid Glucose and 25 gms of Gelatin. 

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Aamrakhand is a traditional dessert from the states of Maharashtra and Gujarat. It can be made from the ingredients easily available at home. This dish is generally served with Puris.

Servings:2 people

Time: 25-30 minutes (Pre-preparation time - 6-8 hours)

Ingredients:
1 cup Thick Hung Curds (Chakka)
1 cup Fresh Mango Pulp (Alphanso)
1/2 cup powdered Sugar
1/4 tspn Cardamom Powder
15-16 Saffron strands (soaked in milk)

For Garnishing:
Pistachio flakes
Mango Pieces
Saffron strands

Pre-preparation:
Take 3 cups of curds and hang it in a Muslin cloth for 5-6 hours, preferably in refrigerator / cool place. Ensure that the water is drained off. 


Method:
Take Hung Curds in a mixing bowl. Add Mango Pulp and mix well. Then add the sugar and mix. Allow it to rest for an half an hour. Adjust the sweetness by adding sugar powder if required. Mix again.

Now pass the mixture through Strainer to make it smooth and even texture. (Traditionally the mixture is passed through a special machine used for making another traditional dish i.e. Puran. The machine is called Puran Yantra). Lastly add the Cardamom powder and Saffron strands soaked in milk. 

Garnish it with Pistachio, Saffron strands and Mango Pieces.

Refrigerate it and serve chilled.

Notes:
1. The curds should be tied and hanged in refrigerator, otherwise it will turn Sour.
2. You may substitute the Cardamom Powder with Nutmeg Powder.
3. Chopped mango pieces may also be added in the Aamrakhand instead of mongo pulp to make it more rich.

Stepwise Pictures:



































Sending this entry to Simply Food's Taste of Tropics Event., Nivedhanam's Authentic Indian Sweets Event and Cook Yellow Event announced at Merry Tummy.

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During my childhood days, I heard that Brahmins from Konkan region of Maharashtra used to eat Aamras-Bhaat, i.e. Mango Pulp with Cooked rice. This seemed like a very unusual combination to me. But when I recently visited Tamnak Thai Restaurant in Mumbai, I tasted this recipe and to my surprise, I liked it. I tried this at home and it turned out well. This is an extremely easy and quick recipe that looks like a Five Star Recipe.


Servings: 4 people

Time: Approx. 45 min

Ingredients:
1 cup Japanese Sushi Rice / Jasmine Rice
3-4 cups water
4 tbspns Sugar
3/4 cup Thick Coconut Milk
1/2 tspn Vanilla Essence
1 cup Alphonso Mango Cubes

Additional Ingredients:
Mango Puree (Aamras)
Honey

For Garnishing:
Almond Pistachio Flakes
Mint Leaves

Method:
To make Pudding:
Take water in a pan and boil it. Once it starts boiling add the Sushi Rice into it and allow it to cook. When the rice is cooked upto 80% add Sugar and Coconut Milk to it. Further cook it for 10-15 minutes.Check the sweetness and add Sugar if required. Transfer it into a bowl and allow it to cool.

After cooling, add Vanilla Essence and Alphonso Mango cubes and mix. The pudding is ready.

To Assemble: 
Take a tall glass and pour Alphonso Mango Puree at the bottom. Then add a layer of Rice Pudding into the glass. Then pour some honey over it. Then repeat the layers till the glass is full. 

Garnish it with Almond-Pistachio Flakes and Mint leaf. Refrigerate it and serve chilled.

Notes:
If Japanese Sushi Rice is not available, then you may use regular rice.
The quantity of Sugar has to be adjusted according to the sweetness of Mangoes.
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After receiving an overwhelming response for the Paneer Tikka Dum Biryani recipe, I decided to make this Hyderabadi Sweet dish that can be served as Dessert after having Biryani. This is a fusion recipe of Khubbani ka Meetha and Shahi Tukda. Both these sweet dishes belong to Nawabi Cuisine and are very rich. I am confident that you and your guests will love this fusion recipe.

Servings: 3-4 people

Approx Time: 45 min - 1  hour

Ingredients:
For Apricot Stuffing:
? cup Sweetened Apricots
?  cup water (for soaking)
1 tspn Ghee

For Rabdi 
4  cups Full Cream Milk 
2 cups Condensed milk 
3 tbspns Almond paste 
15-16 Saffron Strands (soaked in milk)
1 tbspns Almond flakes
1 tbspns Pistachio flakes
1-2 tbspns Corn flour (Optional, to adjust the consistency)

For Shahi Tukda:
8 Slices of White Bread 
2 tbspns Ghee
Apricot Stuffing
Rabdi

For Garnishing:
Silver Varq
Almond Flakes
Pistachio Flakes

Method:
To make Apricot Stuffing:
Soak the apricots in water for atleast 5-6 hours in refrigerator. The water gets absorbed by Apricots. Then blend it into a smooth paste. Heat Ghee in a pan and add the Apricot paste in it. Saute the apricot paste in ghee for 3-4 minutes. Remove from the flame and set it aside for using it in the main recipe.

If you are using dried and non-sweetened apricots, then follow the same procedure, but add 2-3 tbspns of Sugar during saut?ing. 

To make Rabdi:
Heat the milk in a thick bottomed pan on a very low flame and reduce it to half. Keep stirring occasionally to avoid the milk from sticking to the bottom of the pan. Once the milk gets reduced, then add the condensed milk. Keep stirring for further 10-15 minutes. Then add the Almond paste and further simmer for 3-5 minutes. At the end, add Saffron strands soaked in milk, Almond flakes and Pistachio flakes to the mixture. If the consistency is not up to the mark, then you may add a tablespoon of corn-flour / rice flour to the Rabdi. Set it aside for using it in the main dish.

To make Khubani Shahi Tukda
Cut all the four edges of Bread slices. Heat a pan shallow fry the bread slices with Ghee. Shallow fry till both the sides turn brown in colour. Now transfer the slices into a tray. Allow it to cool for some time. Then apply a thick layer of Apricot stuffing to one side of the fried bread slice. Ensure that the slice is evenly coated with the Apricot stuffing.  Now place another bread slice over it and join both the slices. Press gently so that both the sides of bread stick together and a sandwich is formed. Make these Apricot sandwiches and place it on a tray. Now pour the Rabdi over the sandwiches. Ensure that all the sides of the sandwiches are coated with Rabdi. 

Garnish the Shahi Tukda with Sliver Varq, Almond flakes and Pistachio Flakes. Then refrigerate it for one to two hours.  Serve cool.

Notes:
1. Do not use oil to shallow fry the bread as it spoils the aroma of the dessert
2. In case you do not have sweetened Apricots, you may use normal dried Apricots and cook it with Sugar. 
3. You may prepare Rabdi without using condensed milk. (By increasing the quantity of milk, reducing it and adding Sugar)
4. I added Almond paste to thicken the milk. You may substitute it with Khoa / Mava.
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Phirni is a dessert from North India and is similar to Kheer. Now a days, Phirni is also available in various flavours like Saffron, Mango, Qhubani etc. On the onset of mango season in India, I decided to try Mango Phirni as a tribute to one of the most favourite fruit in India. 

Mango Phirni is a perfect Dessert for mini parties that can be prepared a day in advance. 
Yield:16-18 shot glasses

Approx. Time:
15-20 minutes plus cooling time

Ingredients:
For Mango Phirni
Half litre Full fat Milk 
4 tbspns Rice flour + 1/4 cup water (Or milk)
1/2 cup Condensed Milk
1 tbspn Almond flakes
15-20 Saffron strands +  3 tbspns Milk
 cup Fresh Alphonso Mango Pulp

For Garnishing:
Fresh Alphonso Mango cubes
Almond flakes
Saffron Strands

Pre-preparation:
Soak Saffron strands in milk for approx. 30 minutes

Method:
Take a thick bottom pan and boil milk in it. Simultaneously, take rice flour in a small bowl and add water or milk to it. Mix rice flour and milk together to form a smooth paste. Ensure that no lumps are formed. Then add the rice flour paste to the boiling milk.  Reduce the flame to low and keep stirring the mixture continuously so that no lumps are formed. After the mixture is thickened, add the Condensed Milk and mix it. At this stage, check the sweetness and if required add some more Condensed milk or Sugar. Stir it for a minute or two, then add Almond flakes and Saffron strands soaked in milk. Switch off the flame and allow it to cool.  Transfer it into refrigerator for an hour. 

After cooling, add the fresh Alphonso Mango pulp to the Phirni. Mix the mango pulp into the Phirni and it is ready to serve.

Serving:
Take a shot glass and add fresh Alphonso Mango cubes at the bottom. Then pour the Mango Phirni into it. Garnish it with Almond flakes and Saffron strands. Serve Chilled.

Notes:
1. You may also add a teaspoon of pure Ghee after the Phirni is cooked. 
2. Instead of Rice flour, you may also use cooked rice or alternatively cook rice in the milk for making Phirni. 
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Elaneer means Tender Coconut. Elaneer Payasam is a traditional sweet / dessert from South India. I had this first at a South Indian Restaurant and since then I was after the recipe. Finally I made this by reading almost 15-20 recipes. 

Elaneer Payasam is a very simple and quick recipe, yet very delicious. It can also prove to be a classy and elegant addition to your party menu.


Servings: 4 people

Approx. Time: 15 min

Ingredients:
1 cup Tender Coconut Pulp (Coconut Malai)
1 glass Tender Coconut Water
1 cup Full Cream Milk (Boiled and cooled)
2 tbspns Sweetened Condensed Milk
5-6 Cashews (roasted in Ghee) (Optional)

For Garnishing:
Chopped Tender Coconut Pulp
Saffron Strands

Pre-preparation:
Heat quarter teaspoon or less Ghee in a pan and fry cashews in it. 

Method:
Mix together the Tender Coconut Pulp and the Tender Coconut water. Transfer it into a blender. Blend it into a coarse paste. 

Take full cream milk in a bowl and add sweetened Condensed Milk to it. Give it a stir and then add the paste of Tender Coconut Pulp and Tender Coconut water to it. Now add the ghee roasted Cashews  to it. Adding roasted Cashews is optional. Then refrigerate for an hour. 

Before serving, add a tspn of chopped Tender Coconut Pulp in a Shot glass. Then pour the refrigerated Payasam over it. Garnish it with the Saffron strands. Serve cool.

 Notes:
1. You may use reduced milk to make the payasam more thicker. 
2. Adding of Cardamom powder and Almond flakes may make it more richer. 
3. You may also add a tablespoon of thick Coconut milk to enhance the flavor.
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Summer season is incomplete without the mention of Aamras. Aamras or sweet Mango pulp is a very popular sweet dish. In Maharashtra and Gujarat, it is generally served along with Puris. My grandmother adds a teaspoon of ghee (Sajuk Toop in 'Marathi') while serving. 

Servings : 2-3 persons along with Main Course 

Ingredients :
5-6 Ripe Alphanso Mangoes 
2-3 tbspns Sugar (approx.)
A pinch of salt

Method :
First wash all the mangoes. Discard the tip of mangoes and squeeze out the pulp. Thereafter, remove the mango seeds from the pulp. Then add Sugar and a pinch of salt to it. Stir it with a spoon. Refrigerate it for few hours. Serve chilled with Puris.

Notes :
1. You may also add cardamom powder and saffron strands to the pulp make it even more rich.
2. If the mangoes are sweet enough, then do not add sugar to the pulp.
3. To get a even and smooth consistency, you may blend the mixture by adding some milk to Aamras.
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First of all, let me wish you all a very Happy Gudi Padwa.

Gil-e-Firdaus means 'the clay of paradise'. It is a very simple dessert from Hyderabad (Pakistan). It is a Kheer of Bottle gourd and Sago. In Maharashtrian cuisine, we make Dudhi Halwa (Bottle-gourd halwa) and Sabudana Kheer. Gil-e-Firdaus is a combination of these two sweets and hence I made this on the occasion of Gudi Padwa.

Special thanks to my wife Manasi for bringing those lovely Roses for this recipe. 

Ingredients :
1 tspn ghee
2 cups grated Bottlegourd (Lauki / Dudhi / white Pumpkin)
1 litre Full fat milk
1/2 cup Sago / Sabudana (before soaking) 
1 cup water (for soaking Sago)
200 gms Khoa (mawa)
1/2 cup Sugar (quantity may be increased as per taste)
2 tbspns Milk masala
2 tbspns Almond flakes
2 tbspns Saffron-cardamom syrup (Kesar-Ilaichi syrup)
(or 1 tspn Cardamom powder & few Saffron strands)
1 tbspn Rose essence

For Garnishing :
Rose petals

Method :
Pre-preparation :
Saute khoa in a separate pan till it changes its colour and set it aside. soak Sago for atleast one hour in a cup of water.

To cook bottle-gourd :
Peel and de-seed the bottle-gourd and grate it. Heat ghee in a pan and saute the grated bottle-gourd for 2-3 minutes. Add half of the milk and cook the bottle gourd. This process takes around 20-30 minutes. Keep on stirring the bottlegourd at regular intervals.

To make Gil-e-Firdaus :
Heat balance milk in a pan. After bringing it to a boil, add soaked Sago (Sabudana) to the boiling milk. Once the Sago is transparent, add sauteed Khoa, cooked bottle-gourd, Sugar, milk-masala, almond flakes and cook it for 10 minutes. 

Turn off the flame and add Saffron-Ilaichi syrup and rose essence. 

Keep it in refrigerator for few hours. Garnish it with rose petals and serve chilled.

Notes :
You may also add Condensed milk to make it more richer
Dry fruits of your choice may also be added 
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